Thursday, January 28, 2010

Broccoli and Cheese Stuffed Chicken

This recipe came from Gina's Weight Watchers Recipe Blog. I modified it to use the fat-free cheddar cheese I had in my fridge. I had a little trouble slicing each chicken breast into 3 cutlets, but I think it will be easier with practice. Also, I would recommend pounding out the chicken for it to be a little thinner. I didn't do this and it was hard to roll up some of the breast pieces. You could also play around with this idea. For example, Gina also has a recipe for Chicken Cordon Bleu using this idea where she put swiss cheese and sliced ham inside the chicken before rolling it up.

Broccoli and Cheese Stuffed Chicken
Gina's Weight Watcher Recipes
Makes: 9 pieces • Time: 40 minutes • Points: 3.25 ww points each

3 chicken breast halves
1 egg
2 tsp water
3/4 cup seasoned breadcrumbs
2 cups broccoli floret, cooked, chopped small
5 slices reduced fat Swiss cheese (I used shredded fat free cheddar cheese)
spray oil

Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese in half. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.

Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

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